SNICKERDOODLES (LIGHTER RECIPE)

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40 min Prep
50 min Total
Pie Iconb
48 Servings

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Make a lighter snickerdoodle so you can enjoy more of the rich cinnamon-sugar taste you love.


Ingredient List
  • Small check mark in a circle icon1 1/2 cups sugar
  • Small check mark in a circle icon1/2 cup margarine, softened
  • Small check mark in a circle icon1/2 package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 egg whites
  • Small check mark in a circle icon2 3/4 cups Gold Medal™ all-purpose or unbleached flour
  • Small check mark in a circle icon2 teaspoons cream of tartar
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 cup sugar
  • Small check mark in a circle icon2 teaspoons ground cinnamon
Preparation
  1. Heat oven to 400°F.
  2. Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
  3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass.
  4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Tips
  • Long ago, little cookies that could be made quickly were given the nonsense name Snickerdoodles.
  • Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
  • For a fun flavor change to these sweet little gems, use apple pie spice instead of cinnamon.
  • To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.